Green Garlic And Leek Matzo Brei With Smoked Salmon And Horseradish Cream Recipes

Steps:

• Quarter the leeks lengthwise; cut them crosswise into 1/4 inch slices. Remove any tough papery husks from the garlic, then finely chop the bulbs.
• Melt the butter in a saute pan. Add the leeks and garlic, stir to coat then add the wine and cook over medium-low heat until the leeks are tender, about 10 minutes. Season with salt and pepper and set aside while you cook the rice.
• Have the stock simmering. Melt the butter in a wide soup pot over medium heat. Add the rice and cook, stirring, for 1 minute.
• Pour in the wine and simmer until absorbed, then add 2 cups of stock. Simmer until absorbed then raise the heat to high and add the stock 1/2 cup at a time. Stir and continue adding liquid after each addition is absorbed. When the rice is done, stir in the leeks, cream, cheese, parsley and any minced garlic shoots. Season with salt and pepper. Serve.

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Cook shallot and garlic in the hot butter mixture, stirring frequently, until soft and slightly browned, 5 to 10 minutes.
• Stir green beans with shallot mixture; season with salt and pepper. Cook and stir green beans until tender, about 12 minutes.
• Remove skillet from heat and sprinkle Parmesan cheese over the green beans.

Steps:

• Heat 4 tablespoons butter in a large sauté pan over medium low heat. Add onions and cook slowly until golden brown, approximately 15-20 minutes.
• Submerge matzoh boards in warm water for 30 seconds. Remove.
• In a large bowl, whisk eggs. Break matzoh into egg mixture and add onions, smoked salmon, salt, and pepper.
• Heat 2 tablespoons butter in large skillet over medium high heat. Add egg mixture and let cook until eggs are just set, about 2 to 3 minutes. Fold in dill and serve immediately.